- Part I: St. Mark’s Square & Basilica
- Part II: Venetian cuisine
- Part III: Murano glass-making
- Part IV: Burano, “The Island of Painted Houses”
- Part V: Carnival Weekend
The city of Venice’s cuisine is best known for its seafood, since it sits right on the water and is populated by so many sailors. On our second day in Venice, Chelsea and I came across a little hole-in-the-wall seafood place. It didn’t seem too impressive at first glance–just a counter with mysterious seafood dishes to choose from. But we spotted a door deeper in, which led to a small, delightful caffe area with seating. It had brick walls, a cozy atmosphere, a friendly chef, and a blackboard listing some very college budget-friendly prices for these special Venetian dishes. We tried the fish lasagna and the scampi with saur. The fish lasagna was a warm dish prepared very similarly to classic lasagna (with tomato sauce, cheese and all), but it incorporated seafood. It didn’t taste fishy, though–certainly like seafood, but not overwhelmingly fishy at all. It may sound gross, but it was incredibly delicious. The scampi and saur is a shrimp and onion dish with vinegar that dates way back in the history of Venetian cuisine. As I learned in my cooking class, this dish was historically important because it provided excellent nourishment for sailors, and didn’t spoil too quickly. While I didn’t particularly favor the taste, it was interesting to try–especially after reading about it for class.
Check back for Venice: Parts III, IV and V about 3) Murano glass-making, 4) Burano (“The Island of Painted Houses”) and 5) the Carnevale.